Rösti
Rösti is a Swiss classic made from grated potatoes that are pan-fried into a golden, crispy cake. Perfectly tender inside, this dish can be enhanced with a fried egg on top. It's a wonderful way to use leftover boiled potatoes, making it a popular choice for breakfast or brunch.
Pasos
- 1
Boil the potatoes the day before and let them cool completely. Peel and grate them just before cooking.
- 2
In a large skillet, melt 2 tablespoons (30 g) of butter over medium heat.
- 3
If using, add the grated onion to the skillet and sauté for about 2-3 minutes until softened.
- 4
Add the grated potatoes to the skillet, pressing them down to form a cake. Season with salt, pepper, and nutmeg to taste.
- 5
Cook for about 10-15 minutes until the bottom is golden brown and crispy.
- 6
Carefully flip the rösti using a large plate: place the plate over the skillet, turn the skillet upside down, and let the rösti slide back into the skillet to cook the other side.
- 7
Add the remaining 1 tablespoon (15 g) of butter around the edges of the rösti and continue cooking for another 10-15 minutes until golden and crispy.
- 8
Once done, slide the rösti onto a serving plate and cut into wedges.
- 9
Serve hot, optionally topped with a fried egg.
